After trying many recipes, this is the best advice I have found anywhere. The recipe portions are right on! I did add raisins, nuts and cinnamon, which is a little different than shown, but the result was incredible. Thank you for your expertise!
My sourdough had been ever so slightly gummy. I will give this recipe a try and work on the temperature of the dough. Thank you for posting and keeping it so simple!
I appreciate all the commentary you share as you are cooking. I had been doing sourdough for months before coming across your page. You have pushed me to try artisan loaves and I feel like I know what I’m doing now.
OMG!!!’ The best recipe!!! I have tried so many sourdough bread recipes and was so frustrated that it was never perfect…. YOUR RECIPE IS PERFECT THE BREAD WAS BEAUTIFUL & TASTE AMAZING!!! Thank you 🙏🏽 ❤❤❤
IMHO this is the best sourdough video I have ever seen. I have never been able to make a successful sourdough bread so I am going to try your recipe and method now. I just subscribed. Thank you so much!!
I'm so glad I found you! I made only my 3rd loaf today, and I used your technique here, and it came out wonderful! Great oven spring and just delicious and beautiful bread! Thank you for easy, precise directions! I will keep using this method!
There were so many little nuggets of info in here that I haven't heard from anyone else. Wonderful and comprehensive. I hope it makes a difference in my loafs and I get more consistent results.(I sadly had to throw out a loaf today 😞.) 😁
Great video!! I’ve been following your Instagram for a while & didn’t realize you had a UA-cam channel! Looking forward to watching all your videos (probably right now since baby is sleeping😅) & hopefully more to come!
It's pretty new! I found a lot of people had questions that required more time to answer than the 90-second limit on Instagram. So UA-cam seemed like the best place to do that. If you have anything you'd like to see, let me know!
Congratulations on your new YT channel! I enjoyed the video and your great instructions. I was curious what your recipe is. I hope you will share it. I wondered what your starter feeding was. You did it quickly so you must use it very often. I want to get there so it comes more confidently for me. Your’s came out with perfection!! Thank you!
The entire recipe in this video is in the video description! I typically feed my starter a 1:5:5 ratio morning and night, but in this particular case, I forgot to feed it the night before. So I fed my starter a 1:1:1 ratio first thing in the morning and then started this dough a little bit after lunch when it peaked!
Ahh yeah, my in-laws got me those from QVC. They're not on Amazon. I looked them up and they are $20. They are called "Temp-tations Oven Safe Kitchen Gloves with Silicone Accents Green Floral NWOT"
Yes, I was astonded at that amount of starter...omg. Thank you for your reply, I will look for the written recipe and correct my list. Your video has helped me a lot, many thanks 😊
First crack at this recipe today. I’m at 5,500ft altitude, low humidity. I followed the recipe ingredients exactly. (Except did NOT put ice cube in dutch oven). Dough temperature started at 82, after bulk fermentation, 79 degrees. Baked the first loaf immediately after first shaping and 30 minute rest. Cured loaf overnight on counter. Excellent taste and texture. Baked the second loaf after a night in the refrigerator.. (the loaf, not me). A bit less rise, but good flavor and texture. My wife says this recipe is a bit better than my standard sourdough…. Lighter and more flavorful. From my standpoint, it’s also much more labor intensive… that’s the tradeoff.
Yeah, always a tradeoff when it comes to time invested and bread outcome. I'd be super curious to see photos of your bread considering your altitude. My elevation is literally 103ft! If you can, email to me at hello@thatsourdoughgal.com or DM me on Instagram @thatsourdoughgal
Awesome video!! Nice detailed instructions. Great job!! I look forward to seeing more of your videos. I'm going to try this recipe this week. Where do you buy your KA flour in bulk. The grocery store prices are killing me!! Sarah
Interesting method! I've been making sourdough bread for 2.5 years and haven't added salt separately nor taken the temperature at any point. The 1st 3-4 loaves weren't great, but ever since, they're excellent, including the challenging ones with includions and or heritage grains.
Awesome video!!! I need more of these. The science behind it, calculating the hydration level etc. Please please please. Also, where can I find that calculator? It's magnificent!!!
Your video has been so helpful! Could you explain how you figure how much starter(for feeding) is needed to obtain the amount of starter needed for making any recipe.
Yes! The shortcut is using the feeding ratio calculator on my website: thatsourdoughgal.com/sourdough-starter-ratio-calculator/ The basic idea is that the more starter you put in the jar, the faster your mixture will peak. So if you want your starter to peak quickly (so you can make bread with it quickly), you'd use equal parts starter, flour, and water. If you want it to peak in, say, 12 hours, you'd use less starter, or around 1 part starter, 5 parts flour, and 5 parts water. In this recipe, I need 240g to make the two loaves. I always add an extra 20-30 grams so I have a bit leftover to feed to keep my starter going. So let's say I actually need 270g of starter. If I want to bake in 4-6 hours, I would do 90g each of starter, flour, and water (equal parts). If I wanted to feed my starter before bed and make my dough when I wake up, I would do 25g starter, 123g flour, and 123g water (a 1:5:5 feeding ratio).
It's King Arthur Bread Flour, I buy it from Cheney Brothers here in Florida! I have a full post on my website about how I buy my flour in bulk and other options if you don't live in the southeast. It's 12.7% protein also
Totaly agree on the distracting music part, I rather hear lively family sounds of a home. I like the sound of that what you do at the moment. Like for instance I being in the nature so when you watch a video of someone fishing in a nice beautiful river surrounded by woods and mountains I’d like to hear the water flow the wind in the trees and whatever birds that might be with in hearing distance, I definitely don’t wanna listen too my favorite whatever song /music simply because it’s a favorite tune of mine 🎵 🎶.
Very nice looking bread! Any tips for transferring it into the dutch oven for those of us that can't obtain that sling thing? (I also can't get parchment paper.) Thanks a lot!
A written recipe would be so nice. I’m following the directions in the video but halving the ingredients to just make one loaf. So far it looks GORGEOUS. I’m about to preshape. Wish me luck! this might be my first successful sourdough attempt since having a stroke and losing the use of my left hand. I’ve tried higher hydration recipes and shaping them with one hand is utterly A impossible. This dough seems easier to work with though so I’m hopeful.ill post results to my IG and tag you if I’m pleased with how it turns out.
Recipe is in the description and also on my website here: thatsourdoughgal.com/the-best-foolproof-white-sourdough-bread-recipe/ Finally updated that article to match this method since it's working so well for so many. Can't wait to see your IG post!
It's a Thermapen One and it's the best thermometer on the market. A thermometer in general is a must-have (IMO) when making sourdough, but you don't have to spend quite as much. The Thermapen brand is trustworthy and they make cheaper models. The one I have and love is included in the description.
Congratulation on your video, I love seeing your videos on instagram very informative. I am knew to sourdough and I am always learning with you. NOTE: Can you bake with Einkorn flour. I have a Einkron starter that I use to baked with and is great, but when it come to bake with the actual einkorn flour my bread doesn’t have much spring and bubbles.
I mean it's 68% so closer to 70% but definitely lower than a lot of other sourdough bakers. I just can't get higher hydration doughs to work with me. They are too sticky, hard to work with, and often overproof. But I live in Florida - it's humid here, we're at a 103ft elevation, our home is usually 75F. Things just happen faster here. A lower hydration seems to fix all those issues. I'm not giving up on higher hydration but when I get great results with lower and avoid all those issues... I just can't get away from it!
The Dutch oven in this video is a Le Creuset 9-quart Dutch oven. It is overkill if you plan to purchase just for sourdough. This was gifted to me for Christmas a few years ago and we use it for stews, roasts, soups, etc in addition to the occasional sourdough bake. If you are on the market for a Dutch oven specific to making bread, a better spend would be the Krustic Dutch ovens. I really love these. Just posted a review of the oval one a few days ago. Code REBEKAH20 for a discount if it's helpful (that is an affiliate code). Let me know if I can answer any other questions!
I have never made one and don't advise it! It's the hardest part of the whole process and people give up when they fail. Ask around your area and see if anyone will give you some of theirs and you can get started right away
It’s gorgeous 😊What time did you start this? I know it was in fridge overnight. You baked at 450 for how long ? My house is 68 so I need to work on the heating element.
Thank you! I put time stamps for the steps in the description box if you want all the details. But I started at 8am when I fed my starter and put my dough together at 1:45pm. I baked at 450 for 30 mins covered and 15 mins uncovered
When I mixed my dough it was 78, but after the first couple s&f it got down to 68 (house is that too)so would it be 16 hrs for the BF? If I started mixing at 330pm would it be done at 730 am based on the temp chart? At 530 am I was up checked it and was domed, jiggly, so I shaped it. Let rest for an hour, put in fridge. When could i bake?
This is the my favorite recipe so far!! However my current recipe that's about to be getting stretch and folds, the dough seems really sticky and I wasn't able to really do a lot of slap and folds because of i. I usually bake in FL but am in NY and am wondering if my starter was just barely past peak? It's warm in the kitchen here and I wonder if that's why? I'm so sad, I hope it turns out. Any ideas why it would be too sticky so early?
I am writing from Germany and have a question: I currently only use rye sourdough. Can I use it to bake this wonderful bread, or should it be wheat sourdough? Thank you for your great recipes!
Yes you can but you'll need more water since rye has a higher protein content. This is an educated guess - I've never made an all rye loaf. But it would be fun to try
I go back and forth... but most of the time just dough characteristics. I find it difficult sometimes to tell the ML measurement of the dough because it's not always even and flat on top.
You can use a bowl or colander and put a thin towel inside - a tea towel or flour sack towel is ideal. Dust the towel liberally so the dough doesn't stick and you're good to go!
You can use however much you want. The more starter you use, the faster the dough will ferment. I happen to like 25% starter, but a lot of bakers prefer 20%, which is the amount used in a typical Tartine-style sourdough.
In the video you used 2040grs of starter, then fed your starter later. How on earth did you end up with 2040gr from that little jar you've just fed. Plus that is a LOT of starter per loaf!
@@thatsourdoughgal-v6l Oh my goodness, I thought that was a lot of starter. I have to watch with subtitles as my hearing is very poor, and that weight is what came up. I thought that was a huge amount of starter. Many thanks for getting back to me so quickly, that is much appreciated.
@@LynneThorley Ugh I'm sorry the automated subtitles were wrong. The recipe is in the description as well. That would be a massive amount of starter for sure!
After trying many recipes, this is the best advice I have found anywhere. The recipe portions are right on! I did add raisins, nuts and cinnamon, which is a little different than shown, but the result was incredible. Thank you for your expertise!
So glad to hear it!!
GREAT VIDEO!! Simple and to the point without distracting music. I look forward to watching more!! 😊🫡
Ahh thank you! I appreciate that feedback!
This is the best sourdough instruction video I have watched and I have watched many during my sourdough beginner journey. Than you!!!
Wow I am so glad it has helped!
My sourdough had been ever so slightly gummy. I will give this recipe a try and work on the temperature of the dough.
Thank you for posting and keeping it so simple!
I have watched and tried many peoples videos and methods and this is by far the best
Perfect! I hate when people on UA-cam make videos trying to teach someone else and CLEARLY they don’t even do it right themselves! We’ll done
Aw thank you!
I appreciate all the commentary you share as you are cooking. I had been doing sourdough for months before coming across your page. You have pushed me to try artisan loaves and I feel like I know what I’m doing now.
OMG!!!’ The best recipe!!! I have tried so many sourdough bread recipes and was so frustrated that it was never perfect…. YOUR RECIPE IS PERFECT THE BREAD WAS BEAUTIFUL & TASTE AMAZING!!! Thank you 🙏🏽 ❤❤❤
So happy to hear that!!
Best recipe I have tried, fluffy and delicious!!
Awesome!!
Great video. Easy to follow with good instructions. Thank you! 😊
Awesome, thanks for commenting!
Making this recipe today 😃 Thank you 🙏🏽 💕You made it so easy to follow you step by step 🥰
So glad it is helpful!
IMHO this is the best sourdough video I have ever seen. I have never been able to make a successful sourdough bread so I am going to try your recipe and method now. I just subscribed. Thank you so much!!
OMG wow, what an honor for you to comment that. Keep us all posted on how your bread turns out please!!
@@thatsourdoughgal-v6l. I will let you know. Thanks again.
I'm so glad I found you! I made only my 3rd loaf today, and I used your technique here, and it came out wonderful! Great oven spring and just delicious and beautiful bread! Thank you for easy, precise directions! I will keep using this method!
Yay! So glad it worked well for you!
I tried it and it works!! No other crazy stuff needed....LOL
There were so many little nuggets of info in here that I haven't heard from anyone else. Wonderful and comprehensive. I hope it makes a difference in my loafs and I get more consistent results.(I sadly had to throw out a loaf today 😞.) 😁
Aww so glad it was helpful! I'm sorry you had to throw out a loaf!
@@thatsourdoughgal-v6l Hopefully never again. 😄
Great first video!!! Go get 'em!!
Thanks Hannah!!
Oh my Goodness watching this gives me hope. THANK YOU! I FAILED on my first try! This is going to be a huge help!
Glad it helped!
So happy to find you here 💃🏻💃🏻💃🏻💃🏻💃🏻 love what you do ☺️
Ah thank you for being here!
@ ♥️
Great video!! I’ve been following your Instagram for a while & didn’t realize you had a UA-cam channel! Looking forward to watching all your videos (probably right now since baby is sleeping😅) & hopefully more to come!
It's pretty new! I found a lot of people had questions that required more time to answer than the 90-second limit on Instagram. So UA-cam seemed like the best place to do that. If you have anything you'd like to see, let me know!
Congratulations on your new YT channel! I enjoyed the video and your great instructions. I was curious what your recipe is. I hope you will share it. I wondered what your starter feeding was. You did it quickly so you must use it very often. I want to get there so it comes more confidently for me. Your’s came out with perfection!! Thank you!
The entire recipe in this video is in the video description! I typically feed my starter a 1:5:5 ratio morning and night, but in this particular case, I forgot to feed it the night before. So I fed my starter a 1:1:1 ratio first thing in the morning and then started this dough a little bit after lunch when it peaked!
Omg this is the most thorough detailed instruction for sourdough I’ve come across!! Thank you!! I’m new to sourdough so I’m doing a lot of research
SO glad to hear that!!
I agree with you 100%
Really great video very good and easy sort of follow along kind of video
So happy to hear that, thank you!
Love this recipe!
Loved your recipe and video. Great job!! I especially love your green oven gloves. Super cute. I didn't see them on your list of items.
Ahh yeah, my in-laws got me those from QVC. They're not on Amazon. I looked them up and they are $20. They are called "Temp-tations Oven Safe Kitchen Gloves with Silicone Accents Green Floral NWOT"
@@thatsourdoughgal-v6l Thank you so much. I'm looking forward to your next video.
Yes, I was astonded at that amount of starter...omg.
Thank you for your reply, I will look for the written recipe and correct my list.
Your video has helped me a lot, many thanks 😊
Thank you so much, very clear instructions.
Thank you very much!
very nice job. Kit
First crack at this recipe today. I’m at 5,500ft altitude, low humidity. I followed the recipe ingredients exactly. (Except did NOT put ice cube in dutch oven). Dough temperature started at 82, after bulk fermentation, 79 degrees. Baked the first loaf immediately after first shaping and 30 minute rest. Cured loaf overnight on counter. Excellent taste and texture. Baked the second loaf after a night in the refrigerator.. (the loaf, not me). A bit less rise, but good flavor and texture. My wife says this recipe is a bit better than my standard sourdough…. Lighter and more flavorful. From my standpoint, it’s also much more labor intensive… that’s the tradeoff.
Yeah, always a tradeoff when it comes to time invested and bread outcome. I'd be super curious to see photos of your bread considering your altitude. My elevation is literally 103ft! If you can, email to me at hello@thatsourdoughgal.com or DM me on Instagram @thatsourdoughgal
Love it 👏🏻👏🏻
Awesome video!! Nice detailed instructions. Great job!! I look forward to seeing more of your videos. I'm going to try this recipe this week. Where do you buy your KA flour in bulk. The grocery store prices are killing me!! Sarah
I have an article on my website about how I buy and store flour in bulk but I get it from Cheney brothers
Thank you! @thatsourdoughgal-v6l
Beautiful sourdough bread ❤️ I can’t wait to try your recipe. Thank you 🙏🏽💕
Congrats on your You tube Channel. ❤
Thank you so much!!
Interesting method! I've been making sourdough bread for 2.5 years and haven't added salt separately nor taken the temperature at any point. The 1st 3-4 loaves weren't great, but ever since, they're excellent, including the challenging ones with includions and or heritage grains.
Baker's intuition is a glorious thing. If you've found a method that works for you and simplifies things, that is amazing!!
Congratulations, Great Video 😊
Thank you so much!
Awesome video!!! I need more of these. The science behind it, calculating the hydration level etc. Please please please. Also, where can I find that calculator? It's magnificent!!!
I'm on it!! And the calculator link is in the description!
Your video has been so helpful! Could you explain how you figure how much starter(for feeding) is needed to obtain the amount of starter needed for making any recipe.
Yes! The shortcut is using the feeding ratio calculator on my website: thatsourdoughgal.com/sourdough-starter-ratio-calculator/
The basic idea is that the more starter you put in the jar, the faster your mixture will peak. So if you want your starter to peak quickly (so you can make bread with it quickly), you'd use equal parts starter, flour, and water. If you want it to peak in, say, 12 hours, you'd use less starter, or around 1 part starter, 5 parts flour, and 5 parts water.
In this recipe, I need 240g to make the two loaves. I always add an extra 20-30 grams so I have a bit leftover to feed to keep my starter going. So let's say I actually need 270g of starter. If I want to bake in 4-6 hours, I would do 90g each of starter, flour, and water (equal parts). If I wanted to feed my starter before bed and make my dough when I wake up, I would do 25g starter, 123g flour, and 123g water (a 1:5:5 feeding ratio).
Súper ❤
Gorgeous ❤
Woohoo🎉 yay for more detailed videos!
Question: how much protein has this flour and who is your supplier if you don't mind sharing
It's King Arthur Bread Flour, I buy it from Cheney Brothers here in Florida! I have a full post on my website about how I buy my flour in bulk and other options if you don't live in the southeast. It's 12.7% protein also
Love your video ❤
Thank you!!
Totaly agree on the distracting music part, I rather hear lively family sounds of a home. I like the sound of that what you do at the moment. Like for instance I being in the nature so when you watch a video of someone fishing in a nice beautiful river surrounded by woods and mountains I’d like to hear the water flow the wind in the trees and whatever birds that might be with in hearing distance, I definitely don’t wanna listen too my favorite whatever song /music simply because it’s a favorite tune of mine 🎵 🎶.
Great feedback! Bg music can definitely be distracting sometimes!
It's not unusual for me to click away from a video bcz it's difficult to hear the audio over the "background" music. @@thatsourdoughgal-v6l
Congratulations for your first video !!
Thank you!!
Beautiful loaf! Would this work with whole white wheat instead of bread flour?
I haven't tried that!
Very nice looking bread! Any tips for transferring it into the dutch oven for those of us that can't obtain that sling thing? (I also can't get parchment paper.) Thanks a lot!
If you don't have a bread sling, I would suggest parchment paper! Darn it, I really don't know.
A written recipe would be so nice. I’m following the directions in the video but halving the ingredients to just make one loaf. So far it looks GORGEOUS. I’m about to preshape. Wish me luck! this might be my first successful sourdough attempt since having a stroke and losing the use of my left hand. I’ve tried higher hydration recipes and shaping them with one hand is utterly A impossible. This dough seems easier to work with though so I’m hopeful.ill post results to my IG and tag you if I’m pleased with how it turns out.
Recipe is in the description and also on my website here: thatsourdoughgal.com/the-best-foolproof-white-sourdough-bread-recipe/
Finally updated that article to match this method since it's working so well for so many.
Can't wait to see your IG post!
Beautiful loaf of sourdough. I would love to know more details on the temperature thermometer you use and is it a must when making sourdough bread?
It's a Thermapen One and it's the best thermometer on the market. A thermometer in general is a must-have (IMO) when making sourdough, but you don't have to spend quite as much. The Thermapen brand is trustworthy and they make cheaper models. The one I have and love is included in the description.
Congratulation on your video, I love seeing your videos on instagram very informative. I am knew to sourdough and I am always learning with you.
NOTE: Can you bake with Einkorn flour. I have a Einkron starter that I use to baked with and is great, but when it come to bake with the actual einkorn flour my bread doesn’t have much spring and bubbles.
Thank you so much! And yes, I definitely want to try. Next up on my sourdough journey is experimenting with new types of flour!
Yum!
How did you get a texture that gorgeous with only 60% hydration?! I’m trying this right freaking now.
I mean it's 68% so closer to 70% but definitely lower than a lot of other sourdough bakers. I just can't get higher hydration doughs to work with me. They are too sticky, hard to work with, and often overproof. But I live in Florida - it's humid here, we're at a 103ft elevation, our home is usually 75F. Things just happen faster here. A lower hydration seems to fix all those issues. I'm not giving up on higher hydration but when I get great results with lower and avoid all those issues... I just can't get away from it!
Hi there! Thank you for your video! Was wondering what the purpose is of refrigeration overnight?
You can skip cold proofing, but you'll forego better flavor, improved digestion, and easier scoring.
Hi! What size is your dutch oven? This video is so helpful thank you!!
The Dutch oven in this video is a Le Creuset 9-quart Dutch oven. It is overkill if you plan to purchase just for sourdough. This was gifted to me for Christmas a few years ago and we use it for stews, roasts, soups, etc in addition to the occasional sourdough bake. If you are on the market for a Dutch oven specific to making bread, a better spend would be the Krustic Dutch ovens. I really love these. Just posted a review of the oval one a few days ago. Code REBEKAH20 for a discount if it's helpful (that is an affiliate code). Let me know if I can answer any other questions!
Can you share how you make your starter IAM having trouble getting one started
I have never made one and don't advise it! It's the hardest part of the whole process and people give up when they fail. Ask around your area and see if anyone will give you some of theirs and you can get started right away
It’s gorgeous 😊What time did you start this? I know it was in fridge overnight. You baked at 450 for how long ? My house is 68 so I need to work on the heating element.
Thank you! I put time stamps for the steps in the description box if you want all the details. But I started at 8am when I fed my starter and put my dough together at 1:45pm. I baked at 450 for 30 mins covered and 15 mins uncovered
I was wanting to add olive oil. Would you cut back the water to compensate for the olive oil?
When I mixed my dough it was 78, but after the first couple s&f it got down to 68 (house is that too)so would it be 16 hrs for the BF? If I started mixing at 330pm would it be done at 730 am based on the temp chart? At 530 am I was up checked it and was domed, jiggly, so I shaped it. Let rest for an hour, put in fridge. When could i bake?
How do you do the final fold if you are keeping it in a boule shape banneton versus the thinner oval banneton?
Here is a video tutorial: instagram.com/p/DCrQKqXR2rh/
About how many grams of dough is it per loaf before baking?
About 950!
What size is your basket and what size is the Dutch oven?
I have links to all products used in this video in the description!
This is the my favorite recipe so far!! However my current recipe that's about to be getting stretch and folds, the dough seems really sticky and I wasn't able to really do a lot of slap and folds because of i. I usually bake in FL but am in NY and am wondering if my starter was just barely past peak? It's warm in the kitchen here and I wonder if that's why? I'm so sad, I hope it turns out. Any ideas why it would be too sticky so early?
I am writing from Germany and have a question: I currently only use rye sourdough. Can I use it to bake this wonderful bread, or should it be wheat sourdough? Thank you for your great recipes!
Yes you can but you'll need more water since rye has a higher protein content. This is an educated guess - I've never made an all rye loaf. But it would be fun to try
Do you measure your BF rise or just go by dough characteristics to determine when it's ready to shape?
I go back and forth... but most of the time just dough characteristics. I find it difficult sometimes to tell the ML measurement of the dough because it's not always even and flat on top.
can you show us the process of creating your own starter?
What can we use instead of a banneton if we don’t have it?
You can use a bowl or colander and put a thin towel inside - a tea towel or flour sack towel is ideal. Dust the towel liberally so the dough doesn't stick and you're good to go!
What kind of knife do you use
It is a CutCo knife
Can you please tell me why do you use 240 gr starter for 1,000 g flour because some bakers are using 200 g of starter for 1,000 g flour
You can use however much you want. The more starter you use, the faster the dough will ferment. I happen to like 25% starter, but a lot of bakers prefer 20%, which is the amount used in a typical Tartine-style sourdough.
If you keep your dough between 78-80 degrees, does that mean that you only want it to rise about 30% and not double?
Amazing 12:13
Can you post recipe
It's in the description!
I tried and mine didnt rise in the oven, was more on a flat side. Dough was at 79-81 degrees during BF.
Stupid question 😊 can I just half the measurements to make one loaf?
Yes you can!
@ thank you !!
In the video you used 2040grs of starter, then fed your starter later. How on earth did you end up with 2040gr from that little jar you've just fed. Plus that is a LOT of starter per loaf!
No it's 240g
@@thatsourdoughgal-v6l Oh my goodness, I thought that was a lot of starter. I have to watch with subtitles as my hearing is very poor, and that weight is what came up. I thought that was a huge amount of starter. Many thanks for getting back to me so quickly, that is much appreciated.
@@LynneThorley Ugh I'm sorry the automated subtitles were wrong. The recipe is in the description as well. That would be a massive amount of starter for sure!
No more burnt "ears" please. What's with this mad craze. Burnt bread is toxic.
Don't squeeze the damned bread and break the crust!!!!